Neelys Carrot Slaw
Steve Brookstein
ingredients
- 6 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon lemon juice
- Kosher salt and freshly ground black pepper
- Slaw:
- 4 cups shredded carrots
- 1 tablespoon celery seeds
- 1/4 cup chopped fennel fronds
- 1/4 cup currants
- 1/4 cup slivered almonds
- For the vinaigrette:
- Add all ingredients to a small bowl and combine well.
directions
In a medium bowl, mix together all the slaw ingredients. Add the vinaigrette and toss until well combined. Cover and refrigerate until ready to serve.
Source: Steve Brookstein
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